Keylime Pie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) pie pan or spray with nonstick spray.

Make crumbs

Place graham crackers in a food processor and pulse to fine crumbs (or crush in a sealed plastic bag with a rolling pin) until you have about 1 1/2 cups crumbs.

Transfer crumbs to a medium bowl and stir in 2 tablespoons granulated sugar and 1/8 teaspoon salt until evenly distributed.

Pour 6 tablespoons melted unsalted butter over the crumb mixture. Stir with a fork until all crumbs are moistened and the mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie pan, using the back of a measuring cup to compact the crust.

Bake the crust on the middle rack for 8–10 minutes, until set and slightly darker. Remove from oven and allow to cool while you make the filling. Reduce oven temperature to 325°F (160°C) if baking the assembled pie, or maintain 350°F if cooking filling as directed below.

Warm eggs (optional step for smooth filling)

To reduce risk from raw egg yolks and improve texture, temper the yolks: whisk 4 large egg yolks in a medium bowl until smooth.

In a separate bowl, combine 3/4 cup fresh Key lime juice and the finely grated lime zest. If you prefer slightly sweeter, you may add 1–2 teaspoons granulated sugar, but classic Key lime pie relies on the condensed milk sweetness.

Slowly add about 2 tablespoons of the lime juice mixture to the egg yolks while whisking constantly to temper. Then gradually whisk in the remaining lime juice mixture until fully combined.

Add one 14-ounce can of sweetened condensed milk and 1/8 teaspoon salt to the lime-and-yolk mixture. Whisk until smooth and pale and slightly thickened (about 1–2 minutes).

Pour the filling into the prebaked graham cracker crust and smooth the top with a spatula.

Bake the pie at 325°F (160°C) for 12–15 minutes, until the filling is just set at the edges but still slightly jiggly in the center (the filling will continue to set as it cools). Avoid overbaking to preserve a creamy texture.

Remove the pie from the oven and let it cool on a wire rack for 30–60 minutes, then refrigerate uncovered for at least 3 hours (preferably 4 hours or overnight) until thoroughly chilled and fully set.

When the pie is chilled and you are ready to serve, make whipped cream. In a chilled bowl, combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract.

Whip with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form—do not overbeat or you will make butter.

Either pipe or spread the whipped cream onto the chilled pie just before serving. Alternatively, serve individual slices with a dollop of whipped cream.

Garnish the pie with thin lime slices or wheels and a light sprinkle of additional lime zest if desired. For cleaner slices, run a knife under hot water, dry it, and slice the chilled pie, wiping the knife between cuts.

Serve chilled. Store leftover pie covered in the refrigerator for up to 3 days.